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Cheesecake – Best Recipe

This strawberry cheesecake is a creamy, no-bake dessert with a buttery biscuit base, smooth cream cheese filling, and a fresh strawberry topping. It’s light, rich, and perfectly balanced between sweet and tangy.

What makes it special is the combination of textures—the crunchy base, silky cheesecake layer, and fresh fruit on top. It’s an easy yet impressive dessert that works for birthdays, gatherings, or any time you want something refreshing and indulgent.

I usually make it ahead of time because it sets beautifully in the fridge and tastes even better the next day.

Prep Time 25 mins
Total Time 25 mins
Cuisine:
Courses:
Servings: 12
Estimated Cost: 1
Calories: 350
Ingredients
    Base:
  • 300 g crushed biscuits
  • 180 ml melted butter
  • 10 tbsp milk
    • Cream:
  • 500 g cream cheese
  • 200 g powdered sugar
  • 1 vanilla sugar packet
  • 500 ml whipping cream
  • 1 gelatin sheet or gelatin powder
    • Fruit topping:
  • 350 g frozen fruit (any choice)
  • 4 tbsp sugar
  • 100 ml water
  • 1 gelatin sheet or powder
Instructions
    Base:
  1. 1
    Mix crushed biscuits, melted butter, and milk.
  2. 2
    Press firmly into the bottom of a cake pan.
  3. 3
    Place in the fridge while preparing the cream.
    4. Cream:
  4. 4
    Mix cream cheese, powdered sugar, and vanilla sugar until smooth.
  5. 5
    In a separate bowl, whip the cream until fluffy.
  6. 6
    Soak gelatin, let it swell, then gently melt it.
  7. 7
    Combine everything together and pour over the base.
  8. 8
    Refrigerate to set.
    9. Fruit topping:
  9. 9
    Cook frozen fruit, sugar, and water until boiling.
  10. 10
    Add prepared gelatin and mix well.
  11. 11
    Let it cool slightly, then pour over the cream layer.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 350kcal
Note

Use full-fat cream cheese for the best texture and flavour.

Let the melted butter cool slightly before mixing it with the biscuit base so it doesn’t become soggy.

Press the base firmly into the pan so it holds its shape when sliced.

Make sure the gelatin is fully dissolved before adding it to the cream to avoid lumps.

Chill the cheesecake for at least 4–6 hours, but overnight is best for a firm set.

You can use any fruit for the topping depending on season or preference.

If using fresh fruit instead of frozen, reduce the cooking time slightly.

For clean slices, dip your knife in hot water and wipe it dry before cutting.

 
Read it online: https://tatjanasasica.com/recipe/cheesecake-best-recipe-2/
Tatjana Sašica